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Spray the slow cooker with cooking spray.
Remove the fat from the chicken breasts or thighs. If using large chicken breasts, cut them into 3–4 pieces so they’ll cook more evenly.
Rinse the quinoa in a fine mesh sieve.
Peel and dice the sweet potatoes into small ½-inch cubes.
Add the chicken thighs or cut chicken breasts into the slow cooker.
Add the rinsed quinoa, diced sweet potatoes, drained and rinsed black beans, undrained diced tomatoes, minced garlic, packet of chili seasoning, and chicken broth/stock to the slow cooker.
Cover and cook on high for 3-½ to 4-½ hours.
Using tongs, remove the chicken to a small bowl. Using two forks, shred the chicken, then return to the slow cooker.
Taste the soup and adjust for seasonings; typically add an additional ½ teaspoon salt and ¼ teaspoon pepper.
Ladle soup into bowls and top with your favorite toppings.